Potted Gorgonzola With Figs And Candied Walnuts Recipe

Potted gorgonzola with figs and candied walnuts

  • serves 6 as a starter
  • A little effort

This recipe for potted gorgonzola with figs and candied walnuts makes a great dinner party starer



  • butter 100g, softened
  • honey 1 tsp
  • marsala or sherry 3 tbsp 
  • thyme 4 sprigs, leaves picked from 2 
  • gorgonzola 400g
  • walnuts 60g, toasted 
  • clarified butter 75g 
  • figs 4, halved or quartered
  • toast to serve 

Candied walnuts

  • walnuts remaining from the 60g, toasted
  • golden caster sugar 60g


  • Step 1

    Mix the butter, honey, marsala, thyme leaves and some seasoning in a blender until smooth. Add the gorgonzola in chunks, and pulse a couple of times to mix, but not so much that it’s smooth. Pack into 6 small ramekins and smooth over the surface. Top with a toasted walnut and a piece of thyme sprig. Melt the clarified butter in the microwave or a small pan then pour over the top. Chill until the clarified butter has set then cover and chill for up to 3 days.

  • Step 2

    Heat the sugar and 50ml water in a frying pan on a medium heat and bubble until it turns golden brown. Add the remaining walnuts and a pinch of salt, take off the heat and stir until the walnuts are coated in caramel. Tip onto a baking tray lined with baking paper and leave to cool completely. (You can separate the walnuts using a knife while they’re still warm but don’t touch them as they’ll still be really hot.)

  • Step 3

    To serve, dry fry the fig halves in a non-stick frying pan cut-side down, until starting to caramelise and serve on a board with the walnuts, potted cheese and toast.

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Nutritional Information

  • Kcals 588
  • Fat 50.5g
  • Saturates 29.8g
  • Carbs 16.3g
  • Fibre 1.2g
  • Protein 14.7g
  • Salt 2.3g